Dutch-process cocoa powders and chocolate liquors are treated at the nib, liquor, or powder stage. The treatment is frequently referred to as “Dutching” because the process, first applied by C.J. van Houten in the Netherlands, was introduced as “Dutch cocoa.” In this alkalizing process, a food-grade alkali solution may be applied in order partially to neutralize the natural cocoa acids, mostly acetic acid like that in vinegar; or it may be used to produce a strictly alkaline product, with a pH as high as 8.0. Potassium carbonate is most commonly used as an alkalizer, although other alkalies, such ... (100 of 2,075 words)